Process of and apparatus for preserving eggs



V. CLAIREMONT.

PROCESS or AND APPARATUS FOR PRESERVING EGGS.

APPLICATION FILED MAR- IQ. 1920.

Patented Mar. 8, 1921.

it W w OFFICE.

VICTOB CLAIREMONT, OZF` SAN FRANCISCO, CALIFORNIA.

PROCESS OF .AND APPARATUS FOR PRESERVING EGGS.

Specification of Letters Patent.

Patented Mar. 8 1921.

Application filed March 10, 1920. Serial No. 364396.

To all whom it may cance /'n:

Be it known that I, VICTOR CLAIREMONT, a citizen of the United States,residing at San Francisco, in the county 'of San Francisco and State ofCalifornia, have invented new and useful Improvements in Processes ofand- -Apparatus for Preserving` Eggs, of which the following is aspecification.

The primary object of this invention is to provide a simple andefiicacious process of and' apparatus for preserving eggs by dipping theeggs in a reserving solution so as to drive out the moisture frombetween the skin and shell prior to scaling the shell, by said solution.A

Heretofore, in preserving eggs, trays or baskets having openings thereinreceiving and supporting the eggs were dipped into a hot solution tofirst drive out the moisture from between the skins and shells of theeggs and then seal the shells. Out of a large number of cggs thustreated some were found to have Spots on the outside of the skins andwhile the meat was found to be I pcrfectly fresh, the spotted skins makethe eggs unsalable. It is believed that the prevalence of the spottedskins is due to the fact that all of the moisture between the skins andshells was not driven out in the dipping of eggs in the hot solution. Asthe trays or baskets used to dip the e gs had circular openings and theeggs fitte closely in said openings some of the eggs would stick in theopenings and when mmersed or dipped would not fioat momentarily clear ofthe tray or baskets. Thus, those of the eggs that stuck and whose shellsclosely contacted with the tray, were sealed where engaged by the tray,and all of the' moisture was not driven out. Furthermore eggs whichstuck to the tray did not have their shells entirely sealed and aircould enter through those of the pores not sealed by the solution andsoon spoil the eg s. This is believed to be the reason for t e spottingof the skins inasmuch as most of the eggs that were found to be spottedhad the spots adjacent the points where the shell engaged with and stuckto the tray or basket.

With my improved method of and apparatus for treating the eggs I dipthem in such manner in a hot solution that all of the moisture is drivenout from between the skins and shells and all of the pores are sealedand I thus 'overcome the dilliculties be embodied in a and objectionssuch as heretofore encountered. i

The invention possesses other advantages and features, some of which,with theforegoing will be 'set forth at length in the followngdescription where I shall outline in full, that form of the inventionwhich I have selected' for illustration in the drawings accompanying andforming a part of the present specification. In said drawings I haveshown one form of the Construction of my invention but it' is to beunderstood that I do not limit myself to such form, since the inventionas expressed in the claims may plurality of forms.

Referring to the drawings:

Fgure 1 is a top plan view png tray of my invention.

Fig. 2 is a sectional view of the tray shown eggs therein.

ig. 3 is a sectional view through a tank containing the solution showingthe' 'tray and eggs, therein, with the eggs buoyed up out of contactwith the tray.

Fig. 4 is a fragmentary plan view of a modified form of tray.

In carrying out my invention I provide an egg supporting surface of suchcharacter that the eggs will readily float clear of the tray when dippedand all moisture between the shells and skins will thus be permitted toescape and the entire area of the shells will come in contact With theliquid andbe sealed. Therefore the method of my invention consists inimmersing eggs in a heated preserving solution and causing the eggs tofloat clear of the support whereby all of the moisture in the eggsbetween the .skins and shells will bedriven' out through the pores andevaporated and the pores will subsequently be sealed by the solution.The apparatus of the invention comprises a tray 1 having a plurality ofegg receiving openings 2 therein of such character and size that severaldozen average Size eggs may be supported so as to extend partly aboveand partly below the` tray, without Contacting with one another so thatthe opening is not completely closed but is open in part and permits thesolution in which the tray is dipped to readily ass throughthe openingaround the egg. his insures the floating of the egg upwardly and out ofcontact with the tray when the latter is immersed. The size of theopenof the diping is such that the eggs of average size will besupported to permit them to fioat upwardly slightly out of contact withthe tray but not so far that the eggs will fioat out of the opening alltogether and fail to drop back into proper place when the tray islifted. I find that the tray having three dozen openings eachapproximately one and nine sixteenths nches square gives the desiredresults.

A suitable tank 3 having a hot preserving solution 4; therein isprovided' said solution being preferably composed of an odorless,colorless, tasteless, light mineral oil, pine pitch and solid paraflindissolved in the mixture. 4

The tank is filled with hot solution and the t'ay with the eggs heldtherein is dipped into the tank so as to immerse the eggs as shown inFig. 3. When the tra is immersed the liquid passes through t oseportions of the openings 2 not closed by the eggs andefl'ects a moreready huoying up of the eggs away from contact with the tray. The eggsin being thus momentarily spaced from 'the tray permit all of themoisture between the shells and skins to be driven out through the poresof the shells and the moisture will evzporate and pass oil as vapor.

'y having suare openings in the tray and spacing sai openings from oneanother so that the eggs will not, touch one another e sticking of theeggs together and thesticking of the eggs in the tray as is the casewhere round openings are used, are -prevented. Eggs thus treated arefree from Spots on the skins and will keep fresh for a greater period oftime than those in which the Spots occur.

In Fig. 4 the tray 5 has circular openings 6 with recesses or escallops7 which latter permit the liquid solution to pass through the openingsaround the eggs so as to prevent sticking of the eggs in the tray.

The openings in the tray may he of shapes other than those shown as longas said openings each have a greater diameter which exceeds the' greaterdiameter transversely through the eggs supported in the openings.

, 1. The method of preserving eggs which consists in immersing the eggsin a preservng soluton on a supporting surface permittng the solution topass through the surface and around the egg and causing the egg to floatout of contact 'with'the surface.

2. The method of preserving eggs which consists in immersing eggs onasupporting surface in a solution and causing the e gs to momentarilyfloat free of contact wth said surface.

3. A' tray for supporting eggs to be dppcd in preserving solution havingopenings therein of anglar Outline.

4. A tray for supporting eggs to be dpped in a preservng solution havingi square egg receiving openings therein.

5. A tray for supporting eggs to be dipped in a preserving solutionhaving egg receiving openings therein of irregular outline whereby partsof the openings are left open when eggs are supported inthe openngs.

6. A tray for supporting eggs to be dipped in a preserving solutionhaving egg receiving openings therein the greatest diameters of whichopenings exceed the greatest transverse diameters of the e s.

VICTOR -CLAIRION T.

